Fish tacos with peach salsa

This one's what we like to call a "kitchen sink recipe." You can basically toss in whatever you want. You can change the type of fish, salsa, or trimmings. You can even use fish sticks! Our Israeli Kitchen contributor Sarah F. Berkowitz was even kind enough to convert the recipe into an easy salad at the end if you’d rather skip the tortillas.

Vegetarian Greek tacos

Go for Greek salad in a taco. (Photo: Jerry James Stone)

Sure, they're not exactly what Cinco de Mayo was founded on. But these Greek salad tacos certainly won't be mistaken for anything else at the party.

Vegan chili tacos

Omnivores and vegans alike will delight in these tacos. (Photo: Sarah Berkowitz)

Mango tacos

Add a scoop of salsa on top if you're feeling fancy. (Photo: Leigh Anne Meeks/Shutterstock)

Oh, how summery! If you don't live near a beach, these mango tacos will transport you there via your tastebuds. Plus, you can use the leftover mango for margaritas!

Corn, tofurkey, arugula and Israeli feta tacos

This is not your everyday taco. Feta, sausage, arugula and corn give it just the right crunch, flavor and zest. (Photo: Sarah F. Berkowitz)

This one, another from Berkowitz, combines sweet crunchy corn roasted right on the cob, savory Tofurkey sausage strips, arugula and crumbled feta for an out-of-this-world combination. You can shmear the tortilla with roasted red pepper spread to take the flavor up another few notches, but if you want to skip that step, the flavors will still wow your palate. It’s Israeli-Mexican-southwestern-vegetarian cooking at its best!

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Jaime Bender
is a staff writer, copy editor and web producer at From the Grapevine who also manages Israeli Kitchen, From The Grapevine’s food channel.